Smokin arm roasts- 1st time

[bolognaringranch]

I've never cooked an arm roast before, so here goes! These are at 2 hours. Got my fingers crossed.[attachment=0:18ibj90l]DSC00284.JPG[/attachment:18ibj90l]

 

[Toby Keil]

Looks good so far, let us know how they turn out.

 

[bbquzz]

Got some good lookin' grill marks going on there!

 

[Tri Tip]

Yum! never herd of that. I see some ladies sometimes with arms you could easily get a roast from.

 

[Captain Morgan]

what's a arm roast?

looks like updog to me.

 

[bolognaringranch]

I'm not sure what an arm roast actually is.. It's a beef roast of some sort. I applied a rub, then smoked with pecan wood till it hit 165 degrees internal..(Way too long I might add). I wasn't sure if it would be a puller or a slicer.. Definately a slicer.. The texture resembles a pork loin. I let it rest for an hour before slicing it. It has an excellent tast, however, it needs some sort of gravy or dip (like a french dip). I think that might bring it together. I froze the slices till I can find a dip for it, then it'll be experimental from that point..

 

[Nick Prochilo]

what's a arm roast?

looks like updog to me.

Cappy, please explain "updog"?

 

[Captain Morgan]

well, you were supposed to say
"what's updog?"

to which I would have replied
"nothin' dog, what's up wit you?"

BWAHAHAHAHAHAHA





sorry

 

[ScottyDaQ]

Way to ruin it Nick...GAWD !

 

[bigwheel]

Now a 12 year old wannabe gangsta in Tejas would just say..Sup. We like to keep things short and brief in our branch of the hood. Now if the cops show up they say rut row Five O and all take off running. Great looking arm roast the young man has in the pic might I add. That would make some good burgers and/or chili I gharontee. Carne Guisada? Si si Senor.

bigwheel

 

[bolognaringranch]

Or, Who you name is? Or, Go on and spoke at me..

 

[Nick Prochilo]

well, you were supposed to say
"what's updog?"

to which I would have replied
"nothin' dog, what's up wit you?"

BWAHAHAHAHAHAHA





sorry

I know!